Ingredients

Directions

Place oil in pan and heat to about medium heat. Chop garlic finely and add to the pan. Cook for about 1 minute. Be careful not to burn the garlic, so adjust temperature accordingly. Add fillets to the pan. Add 1/2 a teaspoon of dill weed to each fillet. Also add salt and pepper. When the fillets turn white around the edges, add the lemon juice. Carefully turn the fillets over (tip: flip the fillets over on top of one another to avoid splashing) and add the remaining dill weed and more salt and pepper if desired. Carefully flip the fillets once more to make sure they are fully cooked. When serving the fillets pour the pan juices over top of them. Enjoy.